“In my day-to-day you’ll often find me on the phone helping techs in the field figure out what’s going on with the piece of equipment they’re in front of. We’ve all been there. After having dealt with traffic, circling the block several times looking for parking, only to be confronted by a frustrated café manager who needs their business-critical piece of equipment back in operation so they can get back to bringing in the monies. In those types of situations, it can often be a challenge to take a step back, gather information, and work toward sussing out the root cause.

It’s times like these where having a mantra comes in handy.”

For International Coffee Day on October 1, doors of coffee shops, coffee roasters, and training centers were opened throughout Italy for an amazing new event: Coffee Boom.

As a coffee technician, some of your accounts will need equipment that is able to grind large amounts of coffee at a time. The million dollar question, though: how do you decide which grinder works best for them?

This week, LAURO FIORETTI, Knowledge and Education manager, tells us about the Simonelli Group’s Premier Training Campus in Belforte del Chienti, Italy.

Even the simplest communication requires two parties for a message to truly “transmit”: a sender and a receiver.

Sociolinguist ANDRE JOSEPH THENG explores what the application of semiotic theory—the study of signs and symbols—to specialty coffee spaces can tell us about how we construct and identify them (and at what cost). Photos by NIKKO PASCUA.

Lead author Dr. MACKENZIE BATALI outlines findings from a recently published paper, “Titratable Acidity, Perceived Sourness, and Liking of Acidity in Drip Brewed Coffee,” that illuminate a key specialty coffee flavor attribute.

ANDREW COTTER considers the results of recent scientific publications focused on the impact of coffee’s brewing temperature on consumer preferences of brewed coffee.

ELISA CRISCIONE examines the digitalization in coffee and suggests a shift in the current data collection model that could help it become a tool for more equitable value distribution.

New Orleans is today a thriving coffee city, with a world-class specialty coffee scene. But New Orleans also has a deep history, and its coffee legacy makes it one of the most important places for coffee culture in the world.

Issue 15 sponsor, Pacific Barista Series, shares its approach to developing and delivering community support programs.

The Ratio Six Coffee Maker has been awarded the Specialty Coffee Association (SCA) Certified Home Brewer mark. In a crowded and competitive market, the SCA Certified Home Brewer mark helps consumers find and choose the best coffee makers, backed by the science and experience of the Specialty Coffee Association. Certified Home Brewers are thoroughly tested in the laboratory and must meet the SCA’s quality standards for brewing specialty coffee at home.

For 2021, the Sustainability Award Individual Model Category winner is Michael Sheridan. Over the past 17 years, Michael Sheridan’s work has helped to shape the way coffee professionals are understanding and engaging with sustainability issues. His many and varied contributions, from writing and speaking to innovations in project and supply chain management, have been instrumental in the drive to create a more inclusive and equitable industry.

The 2021 NCDT Market Research Series is an exclusive compendium of the most in-depth coffee industry market research currently available. The SCA is partnering with the NCA to help deliver key insights to coffee professionals.

We are looking forward to the establishment of the first Specialty Coffee Association Premier Training Campus exclusively for people of determination at ZHO’s headquarters in Abu Dhabi.

We’re thrilled to share with you a new SCA white paper, “Towards a Definition of Specialty Coffee: Building an Understanding Based on Attributes”.

For 2021, the Sustainability Award Business Model Category winner is the Pachamama Coffee Cooperative. Founded in 2006, Pachamama Coffee is the first global cooperative in North America entirely owned by producers outside the country, uniting thousands of small farmers to roast their best coffee in California.

Last minute applications are still being accepted for the upcoming class of the popular Certificate of Advanced Studies (CAS) in Coffee Excellence. The postgraduate certificate program is offered by the Zurich University of Applied Sciences (ZHAW) in collaboration with the SCA.

We are incredibly excited to announce the publication of the new Coffee Sensory and Cupping Handbook by Dr. Mario R. Fernández-Alduenda, Technical Officer at the Specialty Coffee Association, and Peter Giuliano, Executive Director of the Coffee Science Foundation and Chief Research Officer of the Specialty Coffee Association.

“Sproparts sells parts. We do our best to manage stock for the US Market. We listen to the needs of the technicians. We carry the stock so they don’t have to carry everything around in their truck or carry the cost of high-cost parts that will rarely be used. Let us do that. We got you.”

ANN HALSNE gives us the “breakdown” on the What, Why, and How of Parts.